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Author Notes: During the winter season I make Beef Bourguignon at least once a month. It's rich, soul-satisfying and a definite crowd pleaser. There are a few key details to remember when making the stew: Be sure to brown the meat well in the beginning, use a good quality red wine that you would happily drink, and, if possible, make it a day in advance to let the flavors develop. Over time, I have also found that adding some tomato paste and a little brown sugar to the stock adds depth and sweetness which nicely rounds out the finished flavor. - TasteFood

Food52 Review: WHO: TasteFood is a well-traveled food blogger from the Bay Area.
WHAT: A beef bourguignon that tastes alive.
HOW: The beginning seems like any bourguignon recipe: brown the beef, deglaze, braise. But then you cook the carrots, onions, and mushrooms separately, and then simmer it all together for its final hurrah.
WHY WE LOVE IT: Unlike a soft, mushy, murky stew, the components of this bourguignon stay intact just enough -- so that you know what you're eating, but it still feels cohesive. We'll be making this in big batches all winter long. - The Editors

Serves 6-8

3pounds beef chuck, cut in 2-inch chunks

Salt

Freshly ground black pepper

5tablespoons olive oil

1/2cup cognac

4 large carrots

1 large yellow onion, cut in chunks

4 large garlic cloves, smashed

1 750 ml. bottle full-bodied red wine

1cup beef stock

1 6 oz. can tomato paste

2teaspoons dried thyme

10 ounces pearl onions, peeled

1/2pound white mushrooms, halved (quartered if large)

1tablespoon brown sugar

Preheat oven to 325 F. Pat meat dry. Season all over with salt and pepper.

Heat 2 tablespoons olive oil in large Dutch-oven or oven-proof pan with lid over medium-high heat. Working in batches, add beef to pan in one layer. Brown on all sides. Transfer beef to a bowl.

Add cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef.

Remove beef from oven. Strain liquid from stew into a saucepan. Separate beef from the cooked vegetables and discard vegetables. Boil liquid until reduced by half and thickened to a sauce consistency, skimming fat from surface. Add sugar. Season to taste with salt and pepper.

Beef Bourguignon may be prepared up to two days in advance. Cover and refrigerate. Before reheating, discard any solidified fat from surface. Reheat over medium-low heat on stovetop or in a 325 F. oven.

Agree with a few others regarding a few things- I added a bay leaf to the mixture before I popped it in the oven. I definitely kept the original vegetables (really seemed a shame to discard them and instead blended them for a final sauce), and I added a touch of white vinegar to the sauce mixture at the end to bring out the pop in the flavors (otherwise invariably anything that has been in the oven for a few hours will come out tasting delicious but slightly dull). Definitely skim the fat at the end (why kill your coronary arteries, I ask you?), also I skipped the sugar as I liked the flavors as they were. Also I found that everything tasted just amazing the day afterwards as well. Thanks so much!

I find rather intriguing the editors' comment that this starts out like any bourguignon recipe, but somehow differs in that the onions and mushrooms are cooked separately. Traditional beef bourguignon has always been made that way. (See, e.g., "Mastering the Art of French Cooking.") I agree however that the addition of carrots is different, as the classic Beef Burgundy simply would not have them at all. In fact, there are many who would argue that adding the carrots makes this a beef stew with red wine, and not "Beef Bourguignon," for that reason. ;o)

I followed the recipe as written except that I cut quantities in half. The result was an excellent meal. I would like to complement TasteFood for a a recipe well written with proportions well thought out and no doubt tested.

Hi TasteFood, I made this last night with just a few tweaks (didn't need to reduce the sauce it was already quite thick and lovely). My family turned into a pack of wolves; as I was ladling it into bowls they didn't want me to give any to my daughter's friends who were here studying for finals. The thin veneer of civilization vanished upon smelling this truly extraordinary dish. Thank you!!

I made this yesterday afternoon to serve for dinner tonight. I am in awe how the flavors improved and developed overnight. I can not wait to serve. I will be putting it over pappardelle and top with some fresh chopped parsley. Delicious!

I made this yesterday for dinner while finishing the drywall in the now kitchen/dining room...the aromas for the 3 hours while it was cooking were nothing less than heavenly. It caused me daydream about the meals I will be serving in my new dining area. I have to agree with valerieg...those braised veggies are just too good to waste, both my daughter and I had the same thought...to blend them into the sauce. I am presently eating them reheated for lunch with a big cold glass of milk...while my final skim coat of drywall compound dries...yummy. The bourguignon was delicious! We made it with brandy instead of cognac and we served it with whole wheat biscuits, to absorb that fabulous sauce and finished with homemade whole wheat chocolate chip cookies...being the oven was already to go! An all round wonderful winter comfort food meal. Thank you TasteFood

I made it today for dinner tomorrow, and I tok the veggies from the braise, ground them up in the cuisinart, and added them to the sauce. It meant I reduced the sauce less (and more sauce is huge in this family), and its incredibly good. I'm counting on cooling time plus overnight refridge to seep flavor into the other veggies.

Thank you. I cooked it yesterday for tonight dinner (my husband ate half of it already though !) Perfect dinner in snowy Paris ! But why not add all the vegetables from the beginning ? Tha carrots and onions that cooked the all time are so much better than the carrots, onions and mushrooms I put at the end ! Have a good week end.

great suggestion on the thyme and rosemary...and thanks to all those out there who made suggestions about how to go alcohol/brandy-free. I found another idea for alcohol-free Bourguignon which was to use Verjus or de-alcoholized wine. Has anyone attempted either or know of a brand recommendation for the latter?